Sweet And Sour Sauced Fish
|Frozen fish fillets||16 Ounce (1 Package)|
|Celery stalks||2 Medium, bias sliced|
|Green pepper||1 Medium, cut into thin strips|
|Carrot||1 Medium, thinly bias sliced|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Hot cooked rice||3 Cup (48 tbs)|
Thaw fish fillets.
Remove skin, if necessary.
Cut fish fillets into 1-inch cubes; set aside.
In a 10x6x2-inch baking dish combine celery, green pepper, carrot, and the 1 tablespoon water.
Cover with clear plastic wrap; vent by leaving a small area unsealed at the edge of the dish.
Micro-cook on 100% power (HIGH) for 6 to 8 minutes or till the vegetables are crisp-tender, stirring once.
Stir the fish cubes into the vegetable mixture.
Micro-cook, covered, on 100% power (HIGH) for 3 to 4 minutes or till the fish flakes easily when tested with a fork, stirring once.
Let stand, covered, while preparing sauce.
For sauce, in a 2-cup measure stir together the brown sugar, cornstarch, bouillon granules, garlic powder, and ginger.
Stir in the 1/2 cup cold water, vinegar, and soy sauce.
Micro-cook, uncovered, on 100% power (HIGH) for 2 to 3 minutes or till thickened and bubbly, stirring every minute.
Pour sauce over fish mixture; toss to coat fish and vegetables.